Recipe courtesy of Giada De Laurentiis
Episode: Northern Italian
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Total:
1 hr 17 min
Prep:
35 min
Inactive:
2 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Stew:
Crostini:

Directions

For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.

For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.

Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.

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